Pickled ginger, also known as gari, is usually served with rolls, sushi, and sashimi. The combination of sour vinegar, sweet sugar and spicy ginger is perfect for clearing the palate and allowing you to fully enjoy every bite.
Homemade Young Ginger Gary Recipe
Have you ever wondered why pickled ginger often has an intense pink color, clearly caused by some kind of coloring? The thing is that the tips of the roots of a young plant have a natural pink color, it is this pigment that colors the entire pickled root. Young ginger has a thin delicate skin, mild aroma and delicate texture, it is sweeter and juicier.
Classic pickled ginger
- 250 g of young ginger root;
- 1 cup rice vinegar
- ¼ Art. granulated sugar;
- 1 teaspoon of coarse salt.
Rinse and pat dry the ginger root. Peel off the skin. Thin and delicate, it can be easily scraped off with the edge of a tablespoon. Using a slicer or vegetable mandolin, cut the ginger into very thin, translucent slices. Put them in a bowl and cover with 2 cups of boiling water. Let it sit for 2-3 minutes, then drain the water. Spread the spicy petals on a kitchen paper towel to remove any excess liquid. Transfer the ginger to a sterilized jar.
Combine sugar, salt and vinegar in a small saucepan. Bring to a boil and cook, stirring occasionally, until the spices are completely dissolved. Pour the hot liquid over the ginger, close the jar with an airtight lid and leave to cool to room temperature. Refrigerate the ginger. The spice is ready for use in 2-3 hours, and can be stored for up to a year.
You can find young ginger on sale in early summer.
Ripe pickled ginger
Ripe ginger is hotter and much tougher than young ginger. It has a fibrous texture and a tighter skin. To give the burn a pink tint, it can be tinted with natural dyes. For this, beets or radishes are used.
Step-by-step recipe for pickled ginger with beets
- 250 g of ginger root;
- 5 tbsp. spoons of rice vinegar;
- 1 ½ teaspoon of sea salt;
- 1 ½ teaspoon of granulated sugar;
- 3 slices of raw, peeled beets.
Peel the ginger root. Cut into thin slices using a slicer or mandolin. Place the ginger in a bowl and cover with boiling water for 5-10 minutes. The less hot the ginger you want, the longer the root should be kept in hot water. Place the slice in a colander and place in a single layer on a paper tea towel. Put the dried slices in a sterilized container with an airtight lid, put the beets.
Pour vinegar into a saucepan, add sugar and salt. Bring to a boil, stir and pour in the ginger, shake the jar several times so that the marinade covers all the ingredients evenly. Leave it on for 4-5 hours, then remove the beets and refrigerate them to give the ginger an interesting scarlet hue.
Step-by-step recipe for pickling ginger with radishes
- 300 g of ginger root;
- ½ tbsp. tablespoons of sea salt;
- ½ tbsp. rice vinegar;
- 1 ½ tbsp. tablespoons of granulated sugar;
- 1 large radish.
Peel and chop the ginger root thinly. Place the salted ginger slices in a sealed glass jar and let sit for 30 minutes. Add the radishes. In a saucepan, combine 1 cup warm water, vinegar and sugar, stirring occasionally, bring to a boil and pour over the ginger. Shake the jar to mix and remove air bubbles, close the lid. Let cool to room temperature and refrigerate. The ginger will be ready in 48 hours. The trick in this recipe is that it is the radish that can give the ginger its natural, delicate shade.
How to use pickled ginger
Although pickled ginger is more often served with sushi, rolls and sashimi, its culinary uses are not limited to this. You can put ginger in stir-fries, salads, garnish with slices of cocktails, prepare other original dishes with it.
Chicken with pickled ginger
This is a simple and delicious recipe for 4 servings. You will need:
- 500 g skinless chicken breast;
- 150 g pickled ginger;
- 3 heads of shallots;
- 1 green onion feather;
- 2 tbsp. spoons of soy sauce;
- ½ teaspoon of finely ground salt;
- 2 teaspoons of granulated sugar;
- 1 tbsp. a spoonful of cornstarch;
- 1 teaspoon of sesame oil;
- 1 tbsp. a spoonful of vegetable oil.
Cut the chicken into large cubes and place in a bowl. Combine vegetable oil, sesame oil, soy sauce, salt and sugar, add the starch and add the mixture to the chicken. Shake the bowl well so that the mixture envelops each bite. Heat the oil in a wok and add the chicken. Fry it quickly. Place the ginger and diced shallot in the skillet. Cook until the onions are translucent. Serve with rice.
The benefits of pickled ginger
For thousands of years, pickled ginger has been used not only in cooking, but also in folk medicine. A few grams of ginger can provide significant digestion aid, they save you from gas formation and nausea. A simple slice of pickled ginger can help relieve nausea and toxicity. As a fermented food, pickled ginger contains probiotics - live bacteria that are useful for maintaining a healthy gut microbiome, they enhance digestive functions, help maintain immunity and reduce the risk of colon cancer. Putting ordinary pickled ginger in dishes - to promote their successful assimilation.
